Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Chinese Pasta
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 pound Ground pork
1 tablespoon Dark soy sauce
1 teaspoon Salt
1 cup Peanut oil
3/4 pound Chinese thin egg noodles -- (fresh or dry)
3 tablespoons Finely chopped garlic
2 tablespoons Finely chopped ginger
5 tablespoons Finely chopped scallions
2 tablespoons Sesame paste -- =OR=- peanut butter
2 tablespoons Dark soy sauce
2 tablespoons Chili oil
2 teaspoons Salt
1 cup Chicken stock
1 tablespoon Sichuan peppercorns -- (roasted and ground)
COMBINE THE PORK, SOY SAUCE and salt in a small bowl and mix well. Heat a
wok or saute pan until it is hot.
Add the oil and deep-fry the pork, stirring with a spatula to break it into
small pieces. When the pork is crispy and dry, about 4 minutes, remove it
with a slotted spoon and drain on paper towels. Pour off the oil, leaving 2
tablespoons in the wok. Reheat the wok and add the garlic, ginger and
scallions, and stir-fry for 30 seconds. Then add the sesame paste, soy
sauce, chili oil, salt and chicken stock and simmer for 4 minutes. Cook the
noodles in a large pot of boiling water for 2 minutes if they are fresh or
5 minutes if they are dried. Drain the noodles well in a colander.
Divide them into individual bowls or put in large soup tureen. Ladle on the
sauce.
